Peanut crusted chicken

The spring is here and there are so many fresh and tasty vegetables at the market. A perfect occasion to make a colourful dish everyone will love. The best way to do it is to use as many different vegetables as you can. There isn’t a vegetable that I don’t eat, there are some that I didn’t really like but I realized there is always a recipe which can prove me wrong. The easiest way to prepare vegetables is to make them in a wok with a few spices and sauces, they will keep their flavour and texture and combine it with the spices you use.

When doing something as easy as that for a side dish, you can easily prepare peanut crusted chicken. The steps are really similar as when preparing fried chicken, but with this peanut crusted chicken you avoid frying it in oil, instead you bake it in an oven with just a few drops of vegetable oil since peanuts are rich in oil.

This is one of my favourite dishes and I hope you’ll like it too!

Preparation: 25 min

Cook time: 25 min

Servings: 4

Ingredients

800 g chicken breast

3 tsp red paprika

2 tsp chili pepper

50 g flour, all-purpose

2 eggs

4 tbsp milk

180 g peanuts, crushed

3 tbsp vegetable oil

1 onion sliced

1 zucchini, sliced

1 parsnip, sliced

1 carrot, sliced

1 red pepper, sliced

4 tbsp soy sauce

200 g cherry tomatoes

salt & pepper to taste

How to

Season the chicken breast with salt, pepper, red paprika and cayenne pepper.

Preheat the oven to 200° C. Place a parchment paper over the baking tray.

Cover the chicken breasts in flour, then in mixture of eggs and milk and then cover in crushed peanuts. Place the chicken breasts onto the baking tray and sprinkle vegetable oil over them. Cover them with aluminum oil and bake in a preheated oven for 15 min and then remove the foil and bake for 10 more minutes.

While the chicken breasts are in the oven cook the sliced vegetables in a wok, quickly flipping them in a wok. Season with soy sauce.